French Martini
This 4-ingredient banger packs a fruit-forward punch that any classic cocktail lover will appreciate. The quality & careful balance of ingredients is the secret to the refined elegance of the French Martini.
1 1/2 oz. NOLET'S Silver Gin
1 oz. Pineapple Juice (fresh-pressed is preferred)
1/2 oz. Chambord Black Raspberry Liqueur
Cherry, Raspberry, Pineapple Wedge or Blackberry Garnish
Combine all ingredients in a shaker with ice. Shake to combine and chill thoroughly. Strain with a fine-mesh strainer into a chilled Martini or Nick & Nora glass and garnish.
French Kiss 75
1.5 oz. NOLET'S Silver Gin
1 Bitters-Infused Sugar Cube*
1/2 oz. Fresh Lemon Juice
Sparkling Wine or Champagne (we recommend Brut)
Lemon Twist for Garnish
Chill NOLET'S Silver and lemon juice in a cocktail shaker with ice. Strain into a coupe or flute over a bitters-infused sugar cube and top with Sparkling Wine or Champagne then garnish with a lemon twist.
BITTERS-INFUSED SUGAR CUBES
2 cups Cane Sugar
1 Tbsp. Angostura Bitters
1 tsp. Rhubarb or Peach Bitters
1/2 tsp. Lemon Zest
Preheat oven to 250 degrees. Mix all ingredients in a bowl, working in bitters until the sugar is pink and zest is incorporated completely. Pour mixture in a parchment-lined pan, spread it out evenly and compress as much as possible with another pan or spatula. Once sugar is compressed, using a sharp thin knife, score the sugar into a grid of 1/2 inch cubes. Place the pan in the oven and bake at 250' for 25 to 30 minutes, until the sugar is set. Remove from the oven and let cool. Using a thin spatula and a knife, remove the cubes carefully. Save the crumble and broken cubes (don't fret, there will be many) to either re-form or use for rimming glasses.
Sparkling Winter Gimlet
3 oz. NOLET'S Silver Gin
1 oz. Fresh Lime Juice
1 oz. Simple Syrup
1.5 oz. Blood Orange Juice
1 oz. Brut Champagne
2 sprigs of Rosemary
In a cocktail shaker combine all ingredients except Champagne with ice and shake vigorously until well-chilled. Pour into 2 chilled Coupe glasses and top with Champagne and a sprig of rosemary.
Classic French 75
A French 75 is the quintessential celebration cocktail. NOLET'S Silver provides the juicy lusciousness that delivers the bubbles effervescent and dry. It undeniably makes a memorable event special.
1.5 oz. NOLET'S Silver Gin
0.5 oz. Fresh Lemon Juice
2 oz. Champagne or Sparkling Wine (we recommend Brut)
Combine NOLET'S Silver and lemon juice in a cocktail shaker with ice and shake to chill thoroughly. Pour into a flute or coupe glass and top with Champagne. Immerse a bar spoon into the glass to gently mix ingredients without stirring to minimize the bubbles. Garnish with a lemon twist and serve.
Holiday Gin and Soda
1.5 oz. NOLET'S Silver Gin
3 oz. Soda Water
Cranberries
Fresh Rosemary
Pour NOLET'S Silver over ice in a balloon glass then add soda water and garnish.
Grapefruit Lavender Sparkling Punch
This recipe is modified from Lucas Plant, Founder of Bull in China's recipe for Breakfast Punch
4 cups NOLET'S Silver Gin
4 cups Fresh Squeezed Grapefruit Juice
1/2 cup Honey
2 Tbsp. Lavender Bitters
2 bottles Sparkling Wine (preferably Brut)
Garnish with fresh Sage, Lavender and/or Grapefruit Wheels
Mix all the ingredients in a punch bowl with ice! Serve in cups with garnish.
Chai Fizz
1.5 oz. NOLET'S Silver Gin
1/2 oz. Fresh Lemon Juice
1 oz. Chai Tea Concentrate
1 oz. Almond Milk
1 Egg White
Soda Water
Combine all ingredients in a cocktail shaker with ice. Shake well for about 1 minute to create foam & chill well. Pour slowly into a highball glass. Use a bar spoon to get the foam out if necessary. Top with soda, pouring it on the side of the glass and the foam will rise for a beautiful presentation. Garnish with a lemon swath.
* To decorate the highball glass, paint a stripe of honey/water vertically, then dip the glass in dried edible flower petals, black sesame, and some loose tea before building the cocktail.
Dutch Apple Bee's Knees
The Dutch Apple Bee's Knees is a riff on the classic honey-sweetened cocktail. Combined with fruit & floral botanicals the cocktail buzzes with flavor.
2 oz. NOLET'S Silver Gin
1 oz. Fresh Lemon Juice
1 oz. Apple Juice
1 oz. Honey Syrup
Garnish with Rosemary and/or Apple slices
In a cocktail shaker with ice, add all ingredients and shake well until chilled. Strain into a coupe glass and add garnish.
HONEY SYRUP-
1/2 cup Water
1/2 cup Honey
3 Sprigs Rosemary
Simmer all ingredients in a saucepan, over a medium flame until honey dissolves and rosemary becomes fragrant. Let cool about 30 minutes then remove the rosemary and strain into a clean container. May be stored in the refrigerator for a week.
Watermelon Mint Slushy
When it's hot outside, there are few things as cooling as watermelon & mint. Add a splash of NOLET'S Silver and it's a party. This recipe requires a little prep, so that when you're ready to make a batch, all you need to do is blend and serve. Makes approximately 8 cocktails.
1 cup NOLET'S Silver
1 Fresh Watermelon Cubed (reserving some for garnish)
Limes - 2 for Syrup and more for garnish
Mint for garnish
Optional Black Sesame Seeds for Garnish
Cut a large watermelon into ice cube-sized chunks (approx. 1 1/2 inches). Place cubes on a parchment or waxed paper-lined tray spaced apart and freeze for 2 hours or just until frozen. If you're not using them for a while, put cubes in an airtight container & store them in the freezer.
Mint Lime Syrup
1 cup Sugar
1/4 cup Fresh Lime Juice (juice of about 2 limes)
1 bunch of Fresh Mint
3/4 cup Water
Combine ingredients in a medium saucepan and heat on medium until sugar dissolves. Let sit while cooling. Once cooled, strain into a container with a lid and refrigerate.
For the cocktails, add watermelon chunks to the blender with 1/2 cup of syrup (the amount should be approximately 6 cups). Blend until the consistency is that of a slushy. Add NOLET'S Silver Gin, pour and garnish with watermelon, mint and a sprinkle of black sesame seeds.
Apple & Sage Gin and Soda
1.5 oz. NOLET'S Silver Gin
Soda
Apple Slices
Fresh Sage Leaves
Juniper Berries
Pour NOLET'S Silver over ice, top with soda water and garnish then enjoy!
